Ingredients
- 200 g all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 240 ml almond milk (or any plant-based milk of your choice)
- 1 tbsp vegetable oil (plus extra for cooking)
- 1 tsp vanilla extract (optional)
- 1/2 ripe banana mashed (optional for added sweetness)
Instructions
- In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix well with a whisk to ensure even distribution of the dry ingredients.
- In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract (if using), and mashed banana (if using). Mixing in the banana is optional, but it adds natural sweetness and moisture to the pancakes.
- Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay. Overmixing can make the pancakes tough.
- Place a non-stick skillet or frying pan over medium heat and add a small amount of vegetable oil to coat the bottom of the pan.
- Once the pan is hot, ladle in a portion of the pancake batter. Use the back of the ladle to spread the batter into a circle to your desired size. Cook until bubbles form on the surface, which usually takes about 2-3 minutes.
- Carefully flip the pancake with a spatula and cook for another 1-2 minutes or until the other side is golden brown and the pancake is cooked through.
- Continue this process with the remaining batter, adding more oil to the pan as needed.
- Serve the vegan pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.Enjoy your delicious vegan pancakes!
Nutrition Facts
Vegan pancakes
Amount per Serving
Calories
501
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
2
g
Sodium
1107
mg
48
%
Potassium
217
mg
6
%
Carbohydrates
92
g
31
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
11
g
22
%
Vitamin A
19
IU
0
%
Vitamin C
3
mg
4
%
Calcium
527
mg
53
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.